Just steam your cauliflower until tender, then put it into a baking dish and top with a double batch of your bechamel sauce (or just a simple batch if you’ve got a small cauliflower) and bake at about 200°c for around 20 minutes or until it’s browned and bubbly. Serve up with a protein and maybe some green salad.

Just put your left-over cauliflower in your food processor and mix it up with an S blade. You can add some dried herbs if you’d like, maybe some garlic salt…whatever. If you’d like to thin it out just add a little veg broth or water, but mine is usually just fine as is.